vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Trifle
From The national course in home economics, 1917
Serves 6
Mrs. Luella Blue.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
349Calories
3 gProtein
48 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein2.5 g
Carbohydrates48 g
Fiber0.1 g
Sugars44 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium6.8 mg
Potassium124 mg
Calcium80 mg
Iron0.1 mg
Magnesium9 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline13 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
APPLE TRIFLE. Peel, core and quarter some astrakhan apples and stew them with one quince using only sufficient water to cover the bottom of the stew-pan. Add sugar in the proportion of one-half a pound to one pound of fruit; when cooked, press the pulp through a sieve. When cold pour over it one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.